1.   -- Cut Japanese eggplant into lengthwise slices.

2.   Cut each eggplant in half, remove most of the seeds and chop the flesh until it has a pureelike consistency.

3.   Cut eggplant in half lengthwise.

4.   Cut eggplants in half.

5.   Cut remaining eggplant into -inch thick slices and spray lightly with pan spray.

6.   Cut eggplants in half and place them cut side down on baking sheet.

7.   Cut eggplants in half lengthwise.

8.   Cut eggplants into strips approximately same size as pepper strips.

9.   Cut the eggplant into two-and-one-half-inch chunks.

10.   Trim off the cap and base of the eggplant, then cut the eggplant in half lengthwise.